Mains

Mutton Biryani in Pressure Cooker

Biryani is always my Sunday routine menu. Mutton biryani usually takes preference over Chicken biryani at my home. The taste is just delicious and very hard to stop with just one serve.

I have already shared a Mutton biryani recipe but this one is slightly different and also a much easier version.

This biryani is cooked using a pressure cooker and saves a lot of time and cooks the meat and rice to perfection if you follow the correct water quantity and duration.

This is the usual method followed at my mom’s place.

Hope you enjoy this recipe and also subscribe to my YouTube channel for all the latest updates.

Ingredients ( Serves 3-4)

1. Basmati rice-2 cups

2. Onions- 4-5

3. Tomato-1

4. Mutton pieces- 1/2 kg

5. Mint- 1/2 cup

6. Coriander leaves- 1/2 cup

7. Green chilli- 2

8. Ghee- 3-4 tbsp + 2 tbsp( for rice)

9. Ginger garlic paste- 4 tbsp

10. Lemon juice- few drops

11. Cinnamon stick- 1

12. Cardamom pods- 4

13. Cloves- 3

14. Sunflower oil- 1/4 cup

15. Salt as required

16. Turmeric powder- 2 tsp

17. Chilli powder- 1 big heaped tbsp

18. Coriander powder- 2 big heaped tbsp

Please watch video for method:

Mains, Side dish

Butter Chicken Masala 

Butter Chicken is a very famous Punjabi dish which is believed to have been first created in the 1950s by Kundan Lal Jaggi at his restaurant Modi Mahal Delux in Delhi. Its popularity has grown leaps and bounds to all corners of the world and is one of the favourite dishes to many.It is mildly flavoured and gets a bright orange colour naturally from the tomatoes and the Kashmiri chilli powder used in the recipe. Though traditionally the chicken is cooked in a tandoor, here we cook it in a pan or grill. 
Enjoy this much sought after dish liked from kids to adults. Truly a mouth watering restaurant style Butter chicken recipe.
 Ingredients: serves 2-3
For marinade:
1. Chicken breast or with bone( your choice )- 500 gms

2. Kashmiri chilli powder- 1 tbsp

3. Ginger garlic paste- 2 tsp

4. Yogurt- 2-3 tbsp

5. Salt as needed 

6. Lemon juice- few drops 

7. Garam masala- 1 tsp

8. Oil- 3 tbsp
For base gravy:

1. Onion- 1

2. Tomatoes- 3 (used roma)

3. Butter- 60 gms

4. Oil- 2 tbsp

5. Cardamom pods- 3-4

6. Garlic- 4 cloves

7. Ginger- 1 /2 inch size into juliennes 

8. Green chilli deseeded- 3-4

9. Kashmiri chilli powder- 1 tbsp

10. Garam masala- 1/2 tsp

11. Kasthuri methi 1 tsp crushed. I used dried coriander leaves instead.

12. Cashews – 10 or double cream 1/4 cup
Please watch video for recipe.

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Mains

Sura Puttu- Shark fish scrambled with spices

SuraPuttu is a very popular South Indian delicacy especially in the state of Tamil Nadu. This dish is made with steamed shark fish and cooked along with onions, garlic, coconut and green chillies. The taste of this dish will surely find a special place in your heart.This is also a highly recommended dish for lactating mothers as it aids in breastmilk production.
Whatever the reason, this is such a delicious dish that must not be missed.
INGREDIENTS (serves ~4)
1. Shark ( Sura fish) – 500gms

2. Onions- 3-4 medium 

3. Garlic- 8 cloves 

4. Turmeric and salt- little while fish is boiled 

5. Coconut- 1/3 cup

6. Green chilli- 5

7. Coriander powder- 1 tsp

8. Turmeric powder- 1/2 tsp

9. Chilli powder- 1/4 tsp

10. Mustard seeds- 1 tsp

11. Ginger garlic paste- 2 tsp

12. Curry leaves- 1 spring

12. Coriander leaves- little to garnish 

13. Oil- 4 tbsp
Please watch video for recipe.

Mains, Side dish

Spicy Chilli chicken- Indo Chinese style

Chilli Chicken is a very popular dish in all the Chinese restaurants in India. It’s one of the best accompaniment to fried rice or noodles. It is a hot favourite at our home. Enjoy this tasty and mouth watering recipe that can be easily cooked in restaurant style!

Ingredients (serves ~2)

1. Chicken cut (boneless preferred)- 250 gms
For marinade:
a. Chilli powder- 1 tsp
b. Kashmiri chilli powder- 1 tsp
c. Coriander powder- 1 tbsp
d. Corn flour- 1 tbsp
e. Ginger garlic paste- 1 tbsp
f. Egg- 1/2

For gravy base:

a. Onion – 1
b. Green chilli- 3
c. Soy sauce-2 tbsp
d. Chilli sauce- 1 tbsp
e. Ginger- 1 tbsp
f. Corn flour- 1 tbsp
g. Kashmiri chilli powder- 1-2 tsp
h. Spring onions- to garnish
i. Capsicum- 1/4
j. Oil as required for frying and gravy

Method:

  1. Cut the chicken into small pieces.
  2. Add all the ingredients for the marinade to the chicken.
  3. Marinate for minimum 30 mins.
  4. Deep fry the chicken and set it aside.
  5. For the base gravy, first take some oil in pan.
  6. Add the onions,green chilli, ginger and stir well.
  7. Also add the soy sauce, chilli sauce, corn flour mixed in little water.
  8. Combine well. Add little Kashmiri chilli powder to enhance colour and 1/2 glass of water. Check for salt and add if required. Bring it to a thick gravy consistency.
  9. Add the fried chicken, green capsicum and spring onions.
  10. Stir well and yummy Chilli Chicken is ready.
  11. Enjoy with fried rice or noodles.

Video recipe can be found in the link below:

Mains

Special Mutton Biryani

Biryani is a dish which is always in my weekend menu. Mutton biryani is something even more special as the frequency I make it is less compared to the usual chicken biryani. But every time I do make this mutton biryani, it turns out perfect and hence my foolproof recipe.

In the mutton biryani, we know exactly how much water needs to be added as the meat is first cooked in a pressure cooker with its marinade and little water. After that the rice is cooked along with the meat and we can be sure that the meat will not ooze out any more water and a perfect well grained biryani is ready.

I always prefer to cook mutton first unlike chicken which needs only less cooking time. And once we cook the rice with the cooked meat, we also will get a falling off the bone meat in the biryani which will be absolutely delicious. Hope you like my recipe below. Enjoy!

Special Mutton Biryani

  • Servings: 5-7
  • Difficulty: medium
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Ingredients

  1. Mutton (Goat meat)- 1.5 kgs
  2. Basmati rice- 2 cups
  3. Onions- 3-4 big ones
  4. Tomato- 1
  5. Oil( used sunflower oil)- 1/2 cup
  6. Mint leaves- 1 bunch
  7. Coriander leaves – 1/4 cup
  8. Cinnamon stick-1
  9. Anise seed- 1
  10. Bay leaf-1
  11. Optional: A pinch of saffron soaked in little milk/ orange food colour.
  12. Ingredients for marinade
    1. Chilli powder- 1-2 tsp
    2. Coriander powder- 2 tbsp
    3. Cumin powder- 1 tbsp
    4. Turmeric powder- 1 tbsp
    5. Biryani powder- 1-2 tbsp
    6. Plain yogurt- 3 tbsp
    7. Green chilli- 2
    8. Cardamom pods-4
    9. Clove- 2-3
    10. Ginger garlic paste- 3 tbsp
    11. Salt as required

Directions

  1. Soak the basmati rice in water for minimum 30 mins.
  2. Marinate the mutton meat: Mix all the ingredients of the marinade to the mutton and set aside for 30 mins – a couple of hours. The longer the better.
  3. Cook the marinated mutton in a pressure cooker by adding 1 cup of water. Let it whistle on high for 5-6 whistles and then simmer for around 10 mins.
  4. Lets get ready to put together the rice and meat. In a deep bottomed pan, take some oil.
  5. Fry the cut onions in it, till it turns translucent. Add a little salt while cooking the onions.
  6. Add the cinnamon stick, anise seed, bay leaf and ginger garlic paste.
  7. After a couple of minutes, add the chopped mint and coriander leaves.
  8. Also add the cooked meat.
  9. Bring it all to a boil.
  10. Then add the soaked rice into the meat. Check if the rice is completely covered with the water a little above the rice level. Add 1/2 cup of extra water to achieve it if required.
  11. Optionally add the saffron soaked milk or any orange food colouring.
  12. Cover with an aluminium foil and a tight lid so that the steam does not escape.
  13. Cook on low heat for 30 mins.
  14. After 30 minutes open the lid and check if the rice is cooked through properly. Usually it does, else you can extend the time a little further. Also all the water should have been absorbed or evaporated by then.
  15. Carefully spoon out the biryani.
  16. Delicious and tasty mutton biryani is ready. Enjoy with raita or any side of your choice.


Please also watch the video recipe I made for the Mutton Biryani below:

Mains

Kerala Fish Curry

Kerala fish curry is one of the most delicious dishes from the state of Kerala in India. It is a tangy and spicy dish best had with steamed rice.

Traditionally fish curry is made in a clay pot and one of the key ingredients is the Kudam puli or Fish Tamarind. This recipe will use the regular tamarind instead of Fish tamarind. But please go for it if you have it handy.
This recipe also includes coconut milk which gives a nice texture and flavor to the curry.

Kerala Fish Curry

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  1. Fish cut into thick slices( red snapper, mackerel etc) ~ 750gms
  2. Onions – 2 big (or Shallots ~12 will give better taste)
  3. Tomato- 1 small
  4. Tamarind pulp using 1 small lemon sized tamarind
  5. Mustard seeds- 1 tsp
  6. Fenugreek seeds- 1.5 tsp
  7. Curry leaves- 3 springs
  8. Red Kashmiri chilli powder – 3 tbsp
  9. Coriander powder- 1 tbsp
  10. Turmeric powder- 1-2 tsp
  11. Oil (preferred coconut oil) – 1/2 cup
  12. Coconut milk- 1/2 cup
  13. Crushed ginger- 2 tbsp
  14. Crushed garlic- 10 cloves
  15. Salt as required

Please watch video for the method:

Mains, Side dish

Prawns Thokku- masala curry

Prawns Thokku (இறால் தொக்கு)  is a very tasty side which is very popular in South India. In this style, the prawns are cooked into a thick masala consistency hence the name thokku. This has minimal spices but the onions and tomatoes consistency makes this dish very delicious.

Prawns Thokku

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  1. Prawns – 500 gms
  2. Turmeric powder- 1 tsp: marinade + 1 tsp
  3. Ginger garlic paste- 1 tbsp(marinade) + 2 tbsp
  4. Fennel seeds- 1 big tsp
  5. Onions- 4 medium
  6. Tomatoes- 2 big
  7. Curry leaves- 3 springs
  8. Kashmiri chilli powder- 2 tsp
  9. Coriander powder- 2 tbsp
  10. Green chillies- 2
  11. Pepper powder- 1 tbsp
  12. Salt and oil as required
  13. Coriander leaves to garnish
  14.  

Please watch the video for the recipe